1/2 teaspoon baking powder (optional, but really helps fluff them)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon pumpkin pie spice
How to Make It
Combine eggs with pumpkin and vanilla. In a separate bowl add almond butter and spices; stir together. Combine the almond butter mixture slowly into the pumpkin mixture, stirring until smooth.
Heat a large nonstick griddle over medium-high heat. Spoon 1/4 cup batter per pancake onto the nonstick griddle. Cook for 3 minutes on each side. Enjoy with honey, maple syrup, or other desired topping.
According to SparkPeople.com, the calories come from:1/2 cup canned pumpkin - 42 cal2 large eggs - 142 cal1 Tbsp almond butter - 98 calTotal - 282, for the whole recipe. (Not including flavourings or baking powder.)